Just a pure chocolate.
There are no additives in my chocolates such as soy lecithin, palm oil, emulsifiers, stabilizers, dyes and other industrial ingredients. My aim is to produce pure chocolate without additives and to reduce the sugar content as much as possible. Therefore, my dark chocolates only contain cocoa beans, cocoa butter, sugar and salt, nothing else.
Milk chocolate is the only product which contains some industrial additives and they come from clarified butter, condensed milk and milk powder.
I am constantly experimenting to achieve enjoyable and surprising tastes. In addition to regular dark chocolate, I also experiment with coffee, cinnamon, vanilla and some vegan blends.
Diabetic Safe.
I am also focused on developing a pleasant taste for diabetics. Soon I will introduce a new diabetic dark chocolate with herbal sweetener.
Origin of cacao.
My raw products are originally from Ecuador and I buy them from various EU countries.
I try to stick to organic products, but unfortunately it's not always possible.
Organic raw products are marked on the packaging.
What does "70%", "80%" mean?
A chocolate has three main ingredients: cocoa beans, cocoa butter and sugar.
"%" shows how much cocoa is in a chocolate. That is the amount of cocoa beans, cocoa butter and cocoa powder.
If you make a chocolate exclusively with cocoa beans, cocoa butter and cocoa powder, you always get 100% chocolate, regardless of the mixing ratio.
This 100% changes when you add other ingredients to the chocolate.
If there are 20 grams of sugar in 100 grams of dark chocolate, the chocolate becomes 80%.
+ 80 grams of cocoa (beans+butter)
+ 20 grams of sugar
= 100 grams
80/100 = 0.80
